Ellen says it's the best she's had, and pumpkin is her favorite kind of pie. It is based on the recipe on the back of the Libby's can of pumpkin, adjusted for what we had at home and other recipe ideas that we saw around the interwebs and recipe books at home. You can always play with spice amounts and combinations; I usually figure that you can add more spices to almost anything that it calls for in the recipe. I didn't take any pictures, but you can imagine what it looks like because it pretty much looked like any other pumpkin pie.
Best Pumpkin Pie
1 single unbaked pie crust
1 15 oz can pumpkin puree
1 12 oz can sweetened condensed milk
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground cardamom
1/4 teaspoon salt
Preheat oven to 450 F.
Place crust in a pie pan, fold under the edges and crimp. Keep crust cold in the fridge or freezer until until ready to bake pie
Mix together all filling ingredients thoroughly.
Pour filling into pie shell, bake at 450 for 10 minutes, decrease temperature to 350 for an additional 50 minutes, more or less. I could tell it was done but not overdone because the filling still jiggled a little bit, but didn't look at all liquid, it was puffy and developing smallish cracks on the sides next to the crust, and the bottom of the crust was a lovely golden brown as well as the exposed edges.
Let cool completely in the refrigerator before serving with freshly whipped cream. Store remainders in refrigerator if you have any.